Crispy Korean Dogs (Print Version)
# Ingredients:
→ Batter
01 -
2 teaspoons of yeast that’s active and dry
02 -
¾ cup plus 1 cup all-purpose flour
03 -
1 cup of warm water
04 -
1 tablespoon granulated sugar
05 -
Half a teaspoon of kosher salt
06 -
Between ½ to 1 cup of crunchy panko breadcrumbs
→ Fillings
07 -
6 hot dog halves
08 -
A block of cheese cut into pieces as long as the hot dogs (8 oz)
→ Toppings
09 -
A bag of your favorite chips
10 -
⅓ cup of mayo or nacho cheese
11 -
Mustard
12 -
White sugar
13 -
Ketchup
# Instructions:
01 -
Stir together water, sugar, and yeast until it’s foamy (takes 5-10 minutes). Toss in the salt and flour. Cover everything up and wait an hour for it to rise.
02 -
Slice the hot dogs in two, then cut the cheese to match the size of your hot dogs. Put both on chopsticks or skewers. Chill them in the fridge till the dough’s done.
03 -
Crank your oil to 350°F. Spread out panko on a plate. Dunk the sticks in the batter till fully covered, then roll ’em in panko. Press down if needed.
04 -
Drop the battered dogs in the oil for 1.5 minutes per side until they’re crispy and brown. Put them on a rack to drain any oil.
05 -
Slather nacho cheese or mayo on them if you like. Roll them in broken-up chips, sprinkle some sugar, and enjoy with mustard or ketchup.
# Notes:
01 -
Cut the cheese to room temperature before skewering to make it easier.
02 -
Make sure you fry right after coating so they hold their shape.
03 -
Smash your chips into crumbs while waiting for the dough to rise.